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Description
A simple and delicious chile relleno casserole with layers of roasted green chiles, cheese, and a fluffy egg batter.
Ingredients
- 4 large poblano peppers
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- Roast the poblano peppers until charred, peel off the skin, and remove seeds. Slice into strips.
- Layer half the peppers in the baking dish. Top with half of each cheese.
- Repeat with remaining peppers and cheese.
- Whisk eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Pour egg mixture over the peppers and cheese.
- Bake for 35–40 minutes until golden and set.
- Let cool for 5 minutes before serving.
Notes
- Use gloves when handling roasted peppers.
- Substitute canned green chiles if fresh poblanos aren’t available.
- Serve with sour cream or salsa.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican